EVALUATION OF NUTRITIONAL COMPOSITION AND SENSORY ACCEPTABILITY OF TEF

Introducing of low cost and high protein content crop for the consumers were used to diversify tef based injeras and used to maximize the utilization of legume like lupine were important for developing country. Lupine is abundant in the country and is one of the richest, very low cost and unutilized crops in our country. Since, tef injera is consumed in Ethiopia as a major staple food; the incorporation of lupine with tef may enhance its protein content.Lupine variety and blending proportion had significant (P<0.05) effect on proximate, mineral, anti-nutritional compositions and sensory properties of blended injera. The nutritional compositions of formulated injera ranged from 60.37 to 66.97%, 1.76 to 2.05 %, 11.78 to 18.84 %, 2.53 to 4.01 %, 2.83 to 3.16%, 72.55 to 81.32% and 393.19 to 400.91 kcal/100g for moisture content, total ash, crude protein, crude fat, crude fiber, utilizable carbohydrate and gross energy, respectively. The result showed that the crude protein content highly increased as the proportion of lupines increased. Crude protein and crude fat contents were higher for injera blended with DLS variety and crude fiber content was higher for those blended with ASL variety. Mineral content of composite injeras varied from 12.26 to 14.98 mg/100g, 2.39 to 2.83 mg/100g, and 145.31 to 163.96 mg/100g for iron, zinc and calcium contents respectively.